Za’atar manakish
Yeasted pan-cooked flatbreads topped with za’atar and olive oil.
Active time45 min
Cooking40 min
Total1 h 30 minResting : 30 min
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Ingredients
- 335 ml water
- 500 g wheat flour
- 50 ml olive oil
- 5 g dried baker’s yeast
- 1 tsp salt
- 25 g za’atar with sesame
Preparation
Dissolve the yeast in a little of the measured water, warmed until lukewarm. Mix flour and salt in a bowl. Add the yeast and remaining water. Knead for about 8 minutes until supple. Cover with a damp cloth and let rise for 30 minutes.
335 ml water500 g wheat flour5 g dried baker’s yeast1 tsp salt- mixing bowl
- spoon
- tea towel
Mix the za’atar and oil in a bowl. Divide the dough into equal pieces. Roll each into a thin round that fits the frying pan. Spread the topping over the rounds, leaving a narrow border.
50 ml olive oil25 g za’atar with sesame- bowl
- spoon
- rolling pin
Heat a dry non-stick frying pan. Add a flatbread, topping upwards. Time 5 minutes over fairly high heat. Reduce to low and start another 5-minute timer. The base should be golden and the dough cooked through. Repeat with the remaining breads and serve warm.
- non-stick frying pan
- spatula
Allergens
- Gluten
- Sesame
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration